Snow's BBQ

TexasLexington, United States$$$$

The Atlas Review

The BBQ Atlas

Snow's BBQ opens one day a week and sells out before lunch — and has been worth the wait since 2003.

Snow's opens one morning a week — Saturday, 8 a.m. until the meat's gone — and people line up in the dark for it. The pits are tended by Tootsie Tomanetz, born in 1935 and still working them into her nineties; Kerry "Snow" Bexley opened the place with her in 2003. Texas Monthly has twice named it the best barbecue in the state, and Netflix put it on Chef's Table. Brisket, pork steak, ribs and sausage — show up early, because when it's gone, it's gone until next Saturday.

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Signature Dishes

Signature Brisket
Slow-smoked until tender with house rub
House Sausage
Craft sausage with regional spice blend

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